Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Pork roast with candied kraut




Source of Recipe


?


List of Ingredients






2 to 4 pounds boneless pork roast

1 stick butter

1 large jar well-drained sauerkraut

1 cup dark brown sugar

Place a rack in a roasting pan, cover the rack with foil, and make slits in the foil every 3 or 4 inches. Trim roast of excess fat and cut it down the middle halfway through. Place this on the foil-covered rack.

Preheat oven to 350 degrees.

In a large skillet, melt the margarine. Add drained sauerkraut and sugar. Heat and stir until sugar is completely absorbed by the kraut. This takes a while, just like making a roux. Stuff the cut in the pork roast, and cover the roast with the rest of the kraut. Lay a sheet of foil loosely over the pan, and roast 30 minutes to the pound.


Slow-cooker version: Coat the inside of the slow cooker with nonstick spray. Peel and cut up a few onions, carrots and potatoes (any or all). Put a pork roast atop the vegetables. Drain (and rinse, if desired) a large can or jar of sauerkraut, and distribute the kraut on top of the pork. Sprinkle the kraut with as much brown sugar as your conscience allows, at least one good handful. Cook on high for 6 to 8 hours.


Recipe